Chicken Tetrazzini
What you need:
- 4 chicken breasts, stewed and cut up
- 2 1/2 cups chicken broth (approximately 2 cans)
- 6 tbsp. butter, divided
- 1 lb. spaghetti
- 2 tbsp flour
- 1/4 tsp. pepper
- 1 cup milk
- 2/3 cup Parmesan cheese
Directions:
- Cook spaghetti and drain. Add 3 tbsp. butter and place in 12x8 baking dish.
- On medium heat, melt remainder 3 tbsp. butter.
- Remove from heat and stir in flour and pepper.
- Slowly stir in chicken broth. Cook until thickened.
- Add milk.
- Place chicken in spaghetti. Pour sauce over spaghetti and chicken.
- Sprinkle with parmesan cheese and bake for 25 minutes at 400.
Recipe Source: My mother-in-law, Francie Koehrsen